This recipe for Chicken, Ham & Leek Pot Pie cooks in the slow cooker and goes in the oven at the end. It turns pot pie into an amazing week night dinner!
When I first moved to England, the word pie really confused me. People talked about pie and they never meant sweet pies. It was always a pork pie, or ham and leek or steak & mushroom and I quickly realized that pie in this country is not only different, but it’s AMAZING!
I make a baked casserole that’s very English called a hot pot. It’s pretty much this dish, but instead of being topped with puff pastry, it’s topped with sliced potatoes. Sound good? Don’t worry, I’m on a diet now so you’ll get plenty of that sort of thing, but this was one of my last hurrah recipes of comfort food that I had to have before starting my diet. So, I give you comfort food at it’s finest – who doesn’t love pot pie in the cooler months? This one is made in the slow cooker and doesn’t go in the oven until the end so you can throw it on before you go to work and come home to homemade pot pie!
It starts with ham chicken thigh meat and a ham steak cut into chunks…
They get browned in a frying pan in a little oil and then coated in flour.
Add stock, bring to a boil, thicken and pour the whole thing into the slow cooker.
Then go the vegetables. This can be made with just leeks. I’ve done it before and it’s amazing, but I know people like carrots and potatoes in their pot pies so I threw them in too. The leeks, onion and carrot get sauteed, seasoned with salt and pepper and then I add parsley and the potatoes before adding it all to the slow cooker with the sauce and meat.
Cook it on the lowest setting for 3 – 6 hours (not all slow cookers are created equal). When you’re ready, separate the mixture into personal sized casserole dishes (or one big one), top with puff pastry, and crimp the edges.
I added a little decoration with the spare pastry, but that’s optional. Prick the pastry with a fork.
Brush with an egg wash.
Bake until golden brown.